Roast Cabbage & Sprouts with Parmesan & Smoked Paprika Sauce


Radio is blaring out Motorhead’s version of Sympathy for the Devil, and I am contemplating the sweetheart cabbage, lying forlornly in the wok wot does double duty as a vegetable bowl.  Nigel Slater to the rescue!  This was tasty and left an decent amount of parmesan sauce that I am scheming how to reuse tomorrow night…..*

*the aubergine tries quietly to sidle under the red onions, unaware that they will share its fate…..mwah hah hah….


Original here:

Roast Cabbage & Sprouts with Parmesan & Smoked Paprika Sauce

  • Large sweetheart or other white cabbage, cut widthways into slices 2-3 cm thick (Nigel suggests not savoy, which I’m inclined to agree with)
  • Handful large sprouts, peeled and sliced finely
  • Half a white onion, chopped roughly
  • Two garlic cloves, minced
  • Black pepper / salt / smoked paprika
  • Olive oil
  • Lemon juice
  • Grated parmesan
  • Milk (soy or cow, skimmed or full fat depending on taste)
  • Lump margarine or butter
  • (To serve) chunks of bread (preferably a rough brown roll, bought last minute and at a reduced price from the supermarket).  If not, cooked rice should be a good accompaniment.

Mix the garlic, some lemon juice, olive oil and black pepper.  Place the sliced cabbage onto a baking tray and drizzle with the mixture.

Place in the oven, at 200C/Gas mark 6 and roast for 25 minutes.

About 15 minutes in, heat the milk in a saucepan with the onion, bring to the boil and then set to one side.

After 25 minutes, turn the cabbage over and dust with parmesan.  Create a space on the baking tray and add the sprouts.  Drizzle with a little olive oil and parmesan.

Return to oven and cook for another 15 minutes.

Melt the marge in a pan, add enough plain flour to create a paste, and then sieve the onion out of the milk and gradually add to the butter/flour mix, stirring to create a smooth sauce.  Add a little salt, and some smoked paprika, black pepper and a generous dash of parmesan.  Simmer at very low heat.

Place the cabbage and sprouts on a plate, pour over the sauce and scoff down with bread.



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